Italian Pot Roast

If you love the flavor of mushrooms, this pot roast is for you. Pancetta is “Italian bacon” and can be found in the deli section of the supermarket. Serve over premade polenta, found in chubs in the supermarket.

Prep: 10 daysCook: 200 days

Serves: 8Save Share

Ingredients (18)

3 cup Low Sodium Beef Broth

1 oz Dried Porcini Mushrooms

3 lb Beef Chuck Roast

1 T Ham, Cubed

or 1 T Pancetta, Chopped

1 Onion

1 Carrot

1 Celery Stalk

3 Garlic Cloves

½ tsp Salt

¼ tsp Freshly Ground Black Pepper

1 Dried Bay Leaf

or 1 Fresh Bay Leaf

1 T Chopped Sage

¼ cup Chopped Parsley

3 T Tomato Paste

3 cup Red Wine, Dry

15 oz Canned Whole Tomatoes

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Directions

Heat 1 cup beef broth. Add mushrooms and soak until softened.

Heat a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add ham, onion, carrot and celery to pan. Cook, stirring, until onions are golden.